How to save a tough liver or beef. And also how to make them soft.
If you cooked beef liver or beef and they turned out tough, then they do not need to be thrown away. They can be saved.
Beef liver and beef can be made soft
The liver needs to be cooked very little so that it is soft . Literally, as soon as blood was gone from the beef liver, it is ready. If the liver is cut thinly, then it will be cooked in 5 minutes or less. If you cook it for longer than 5 minutes, it will become hard. For softness, beef liver can be beaten off, then it will be cooked in 2-3 minutes. To get the liver less wiry, remove the top film from it before cooking. Salt the liver should be at the end of cooking.
A soft liver will turn out and if it is cooked for 5 minutes in cream with water. The result is a soft liver in a Stoganov style with a delicious sour cream sauce.
But there is such a liver, which no matter how you prepare, but it turns out to be stiff and sinewy. But from it you can make a tasty dish. Ready veined or just poorly chewing beef liver can be ground into liver mincemeat using a meat grinder. And mix with boiled macaroni - you get a tasty dish: pasta in a naval manner with liver minced meat . If such liver mince is stewed in a pan with sour cream sauce, then it can be served with potatoes and rice. Harsh liver can be put on liver pate. To do this, cook the liver through a meat grinder or grind in a blender. Mix with roasted grated carrots and onions, you can add a little butter, if the liver is dry. And re-mince or mix in a blender. Salt to taste. Pate will be ready.
For softness, beef must be boiled, unlike liver for a long time. The longer you cook or simmer the beef, the softer it will be. The exception is made by thin paired pieces of beef tenderloin, which are cooked for 8 minutes. And for softness, frozen beef is cooked for 1.5-2 hours. If you bake beef, then depending on the size of the piece, it is likely that it will take 2-2.5 hours to make it soft.
You can also add 1/2 teaspoon of baking soda to 1-1.5 kg of meat before roasting beef. When the beef gave the juice when stewing and has not yet begun to fry, you need to add soda, then during a short cooking the meat will be soft. If there is less meat, then add less soda. Less than if you salted beef. That is, a couple of pieces of beef for softness need to add soda at the tip of the knife. Soda absorbs acid in meat. Soda is alkali, so often cooking meat with it is harmful, you alkalize the body. Instead of soda, you can use potato starch. It is less harmful. Or a teaspoon of dry mustard.
Meat, so that it is not hard, you need to cut not along, but across the fibers. This applies to any cooking meat - and to frying and cooking kebabs.
For softness and fast cooking, the meat must be discarded and cut into thin pieces.
Frozen meat can be soaked overnight in milk and then extinguished in it. It will be softer.
If you have already cooked hard or stringy beef, then you can save it about as well as beef liver. It is necessary to pass it through a meat grinder. And with ready-made minced meat, make macaroni in a naval manner or casserole of mashed potatoes: a layer of mashed potatoes, a layer of ground ready meat, then another layer of mashed potatoes . Brush with egg and put in the oven before browning.
